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PROCESSING VEGETABLE JUICE with the Office

Celery

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Celery-spice vegetable crop with a high content of Vitamin C, Bb B2, carotene, minerals (potassium, calcium, phosphorus) and essential oils. Dry matter 13-15,4%. Leaves are most rich in vitamins. In the wild as it grows on the coast. In the USSR cultivated elsewhere. There are three varieties of celery: Root, stemmed and leaf. Root and round round-flat shape. Roots and stalks used in fresh, boiled (Salads, soups, main dishes, side dishes) and canned form. The most common varieties: Apple, Root Gribovsky 7, delicacy. SMOKED first method - drying of roots. Fresh roots are washed from the land and cut off the stalks. Root vegetables are cleaned, washed in boiled water, obsushivayut, cut slices of thickness 20-25 mm, double-pour sugar sand (from 170 g to 1 kg), can withstand twice as for 15 h at 20 ° C and twice drained juice. Mass Pour hot syrup made from the rate of 200 g sugar and 300 grams of water per 1 kg, and kept him in 16 minutes at a temperature of 85 °. After draining the syrup pieces podvyalivayut in the oven for 25 minutes at 85 ° C and twice for 30 min at 67-70 °, in a sieve held 4-5 h at 30 °. To align humidity requires four - six days. The whole process drying is similar to dried rhubarb (see sec. 119-120). Humidity dried celery - 22-23%. second method - drying of roots. Preparation and drying of root crops such as when you first way but to separate the juice they are kept at a temperature 3-5 ° for 72 hours, and take the sugar, 350 g per 1 kg roots. third way - drying stalks. Preparation of petioles analogous to the preparation of sugar beet petioles. They were then twice pour sugar - at 190 g and maintained twice, for 15 hours at a temperature of 20 °. After draining juice syrup is prepared at the rate of 250 g sugar 300 g water for 1 kg and kept it for a lot of 13 min at 85 °. The process is similar to dried petiole of beet for the third method (see sec. 126). Celery juice when blending, you can add Any fruit and fruit juices, especially in those with no flavorings, for give a better taste and more flavor. PUREE Can be made of roots and stalks of celery. Take the same mass, which is obtained by drying after Department of juice, pour it with hot water (500-550 g per 1 kg), boil until tender petioles or slices. The process is similar to the preparation rhubarb puree (see sec. 121). Celeriac puree the mixture with fruit and fruit puree suitable for the preparation of jams, sauces, marmalades, fruit flavorings, pastes and figs. It not only gives their flavor and aroma quality, but also vitaminizing them. COMPOTE To prepare compote stalks celery, cut into smaller parts. To 1 liter of boiled water take dried Product: 1. 100 g celery, 50 - gooseberry, quince 50 and 50 grams of honeysuckle; 2. 100 g celery, 50 grapes (sour) 50 pears, 50 g of lemon; 3. 100 g celery, 50 - Rowan, 50 - and plums 50 g shadberry.
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